Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | Pickled pineapple: |
200 grams | Pineapple -- cubed |
1 litre | Water |
300 grams | Sugar |
120 grams | Pink peppercorns |
\N \N | Meringue: |
100 grams | Slivered almonds lightly |
\N \N | Toasted and chopped |
50 grams | Candied orange peel |
30 millilitres | Kirsch |
5 \N | Egg whites |
100 grams | Sugar |
240 millilitres | Double (heavy) cream |
\N \N | Whipped |
\N \N | Raspberry sauce: |
230 grams | Raspberries fresh or frozen |
100 grams | Sugar |
\N \N | Chocolate spires: |
200 grams | Semi-sweet chocolate |
To prepare pickled pineapple: place ingredients in a saucepan and bring to a boil. When mixture boils, remove from heat and cool at room temperature.
Repeat procedure 4 times. Drain and chop the pineapple; set aside for meringue. Discard cooking liquid. To prepare the meringue: mix the chopped pineapple, almonds, orange peel Beat egg whites until soft peaks form; gradually add sugar and continue beating until very stiff. Fold whipped cream into beaten egg whites, then fold in the pineapple mixture. Spread mixture on a tray 20x35cm and freeze overnight. To prepare the raspberry sauce: place raspberries and sugar in a saucepan and bring to a boil.
Lower heat and simmer 12 mins. Strain through a fine sieve. To prepare the chocolate spires: melt chocolate in a double boiler. Thinly spread melted chocolate on greased surface, such as a cookie sheet, Chill chocolate until hard. Carefully cut out spire shapes, using a hot knife. Set aside. To assemble and serve: cut the frozen meringue into 7.5cm circles, using a biscuit cutter. Place on individual plates and arrange 3 chocolate spires on top. Typed for you by Sherree Johansson.
Recipe By :
From: Date: 05/30 File